Apr 19 RAINBOW VEGGIE BOWLS with a peanut sauce

I love throwing together bowls full of colourful delicious vegetables and calling it 'dinner'. This time around we couldn't decide on a starch - it turns out that the beau does not like brown rice. At all. I, on the other hand, could eat it three times a day. So we agreed to disagree and I made two bowls, one with soba noodles and one with brown rice. Both equally as good and so so so delicious with the peanut sauce.

For the vegetables we used basically everything that we had in the fridge. Roasted sweet potato & broccoli, Portobellini mushrooms, finely sliced candy beetroot, purple red cabbage. All these colours make me excited for tomorrow's dinner!

Preheat oven to 190C. Place the sweet potato, broccoli and mushrooms in a bowl, add the oil, salt and pepper and arrange on a baking sheet. Place the baking sheet in the oven. Remove the mushrooms and broccoli after 10-15 minutes, when slightly golden and soft. Turn the sweet potatoes and continue cooking for another 5-10 minutes. Remove from oven and arrange in serving bowls. Top with the rocket, beetroot slices, mango and coriander. Drizzle with Sriracha and sprinkle sesame seeds over.

To make the sauce, combine all the ingredients in the bowl of a blender and blend until smooth. Taste and adjust seasoning. Place a couple of spoonfuls in the serving bowls. Enjoy!